The Art of Making Mother Sauces: Mastering the Base of Fine Cuisine
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If you've ever wondered what secret distinguishes a professional dish from a homemade one, the...
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Wok (Wok): A vessel widely used in Oriental cuisine for cooking food (stir-frying).
Xolis (Xolis - Catalan Sausage): A sausage from Lleida (Catalonia, Spain), similar to fuet and shaped like an figure-eight in its cross-section.
Xouba (Small Sardine - Regional): Small sardine, in Galicia (Spain).
Zamburiña (Zamburiña / Queen Scallop): A species of scallop (vieira), but smaller.
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